ANDIRA, CHAIRANI MUSTIKA (2023) PENGARUH SUBSTITUSI TEPUNG RUMPUT LAUT Eucheuma cottonii TERHADAP KARAKTERISTIK DAN KADAR SERAT BROWNIS PANGGANG (23dt167). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
(Chairani Mustika Andira. 26030116140056. Pengaruh Substitusi Tepung
Eucheuma cottonii terhadap Karakteristik dan Kadar Serat Brownis Panggang. Eko
Susanto dan Lukita Purnamayati)
Rumput laut Eucheuma cottonii memiliki kandungan serat pangan yang
tinggi sehingga dapat diaplikasikan pada brownis panggang. Substitusi tepung
rumput laut E. cottonii menjadi alternatif untuk meningkatkan kadar serat pangan
pada produk makanan selingan. Penelitian ini bertujuan untuk mengetahui
karakteristik fisik, kimia dan sensori serta konsentrasi terbaik brownis panggang
dengan substitusi tepung E. cottonii. Perlakuan yang digunakan pada penelitian ini
adalah penggunaan tepung E. cottonii pada konsentrasi yang berbeda yaitu 0%, 5%,
10%, 15% dan 20% pada brownis panggang dengan tiga kali pengulangan.
Parameter yang diuji meliputi uji kadar air, kadar protein, kadar lemak, kadar serat
pangan, tekstur (Hardness, Chewiness, Gumminess, Cohesiveness, Springiness),
dan hedonik. Penelitian ini menggunakan model Rancangan Acak Lengkap dan
data statistik yang diolah menggunakan SPSS 23. Data parametrik dianalisis
menggunakan uji sidik ragam (ANOVA) dan Beda Nyata Jujur (BNJ), sedangkan
data non parametrik dianalisis menggunakan uji kruskal wallis. Hasil penelitian
brownis panggang dengan penambahan tepung E. cottonii memberikan pengaruh
yang berbeda nyata (P < 5%) terhadap kadar air, kadar protein, kadar lemak, kadar
serat pangan, tekstur dan hedonik. Konsentrasi 10% memiliki nilai nutrisi yang baik
dengan kadar air 16,03±0,08%, kadar protein 7,22±0,12%, kadar lemak
39,54±0,12%, kadar serat pangan 5,96±0,03%, hardness 407,13±0,02 gf, chewiness
326,38±79,04 gf, gumminess 75,91±18,07 gf, cohesiveness 0,18±0,03, dan
springiness 4,29±0,19 mm. Hasil uji hedonik brownis panggang terhadap 30 panelis
pada konsentrasi 10% disukai oleh panelis dengan nilai rata-rata 8,18±0,32.
Penambahan tepung E. cottonii pada brownis panggang berpotensi meningkatkan
nutrisi dan diterima dengan baik oleh panelis.
Kata kunci: Eucheuma cottonii, Tepung Rumput Laut, Kadar Serat Pangan,
Brownis Panggang, Tekstur

ABSTRACT
(Chairani Mustika Andira. 26030116140056. The Substitution Effect of
Eucheuma cottonii Flour on the Characteristics and Dietary Fiber Content of Brownies.
Eko Susanto and Lukita Purnamayati)
Eucheuma cottonii contains high dietary fiber, hence it can be applied on
brownies. The substitution of E. cottonii flour can be an alternative to increase the
content of dietary fiber in snack products. This study aims to determine the physical,
chemical and sensory characteristics as well as the best concentration of brownies
with E. cottonii flour substitution. The treatments used in this study were the
application of E. cottonii flour with different concentrations of 0%, 5%, 10%, 15%
and 20% for brownies with three replications. Parameters tested include the
content of water, protein, fat, dietary fiber, texture (Hardness, Chewiness,
Gumminess, Cohesiveness, Springiness), and hedonic. This research used a
Completely Randomized design model and statistical data processed using SPSS
23. Parametric data were analyzed using the variance test (ANOVA) and Honest
Significant Difference (BNJ), while non-parametric data were analyzed using the
Kruskal Wallis test. The results showed that brownies with the addition of E.
cottonii flour had a significant effect (P < 5%) on the content of water, protein, fat,
dietary fiber, texture and hedonic. The concentration of 10% obtained good
nutritional values with water content of 16.03 ± 0.08%, protein 7,22 ± 0,12%, fat
content of 39,54 ± 0,12%, dietary fiber 5,96 ± 0,03%, hardness 407,13 ± 0,02 gf,
chewiness 326,38 ± 79,04 gf, gumminess 75,91 ± 18,07 gf, cohesiveness 0,18 ±
0,03, and springiness 4,29 ± 0,19 mm. The results of brownies hedonic test on 30
panelists at a concentration of 10% were preferred by panelists with an average
value of 8,18 ± 0,32. The addition of E. cottonii powder to brownies has the
potential to increase the nutrition level and was well received by the panelists.
Keywords: Eucheuma cottonii, Seaweed Flour, Dietary Fiber Content, Brownies,
.Texture

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